Rosti
Rosti is a traditional Swiss potato dish. There are many variants throughout Switzerland–and some households might even have a secret to the recipe. This is a simple variant, which leaves room for creativity. It is commonly served as a side dish for breakfast or brunch, but can also be served as a main dish with various toppings such as cheese, bacon, or smoked salmon. It is important to use a mostly waxy potato and to make sure it has time to get extra crispy. For best results, use a steel or cast-iron pan.
Peel <quantity>2<unit>kg</unit></quantity> of potatoes and thinly slice them on a mandolin. Line up the potatoes and slice them into a fine julienne
Wrap the potatoes in a kitchen towel on a baking sheet. Gently roll and squeeze to remove maximum moisture
Season with salt and black pepper powder to taste. Mix to combine
Warm <quantity>1<unit>tbsp</unit></quantity> of clarified butter in an <quantity>8<unit>in</unit></quantity> steel pan over medium-high heat
Add the potatoes and stir for 5m to release moisture. Press down along the center and edges to form a tight circle
Reduce the heat to low and add <quantity>3<unit>tbsp</unit></quantity> of clarified butter around the edges. Cook for 15m until the bottom begins to brown
Release the potatoes from the pan around the edges. Put a plate on top and flip it
Slide the rosti back into the pan. Add <quantity>2<unit>tbsp</unit></quantity> of clarified butter around the edges. Let it cook for 15m until crispy and golden brown
Put the plate back on top of the frying pan and flip it. Transfer the rosti to a cutting board and let sit for 5m to crisp it further
Cut the rosti into <quantity>6</quantity> pieces and transfer to a serving plate
Season with salt and add sliced scallions to taste on top. The rosti is ready
Enjoy! It goes perfectly with condiments, such as mayonnaise, or even with some fried bacon!
I'm here to answer any questions you have about Rosti. Try me!